Instructions

Step 1: The Parsley.

My suggestion is to wash and chop the parsley at home and before leaving for camp. Store the chopped parsley in a container lined with a paper towel to keep the leaves from getting “soggy.”

Step 2: Create the Ricotta Cheese Filling.

Mix together these ingredients:

1. 25oz of Pasta Sauce
2. 14-15oz Can of Fire Roasted Tomatoes (Optional)
3. 32oz Ricotta Cheese
4. 2 Eggs
5. 2 Tbsp Italian Seasoning
6. 1 tsp Salt
7. ½-1 Cup of Finely Chopped Parsley
8. 12 ounces of Beer

Creating this all-in-one sauce will be the easiest way to create both the cheese layer and the pasta sauce layer…they’ll be an all-in-one layer. I used to separate the two (cheese sauce and the pasta sauce) but it added a bit of complexity to the stacking process and (AND) no one could tell the difference in the final dish after I started mixing it all together.

It’s much (MUCH) easier to have only three things to stack:

1. This Ricotta Cheese Sauce
2. The Meat Mixture
3. And the No-Boil Pasta

This will end up giving us about 80-90 ounces of our prepared cheese filling. Keep this amount in mind. That’s about 10-11 Cups of sauce.

Keep the cheese sauce covered and at the ready

Step 3: Shred the cheese and prepare 2-3 cups.

We likely will only need two cups…but trust me on this…you ain’t strong enough nor is anyone there at camp with you strong enough to avoid a bit of cheese snacking as you prepare this dish. Just shred a bit more and you’ll be fine if all three cups finds their way into that pot.

Step 4: Prepare the fire for the cast iron Dutch oven.

We’ll need to bake this at 350°F or 175°C. But first, we’ll need some “real” heat to brown the sausage and the beef. Put about 30-40 briquettes to fire. We’ll likely not use all of these at first. As they burn down during the time we need to brown the meat, we may have to add some extras to make up for the burned down we’ll have left.

Step 5: Brown the Sausage.

The sausage will have plenty of fat. It’s okay to coat the bottom of my Dutch oven with a bit of oil to get it started. Preferably, I want to first sear and caramelize my sausage before breaking it up and browning the entire pound. I’m going to do this with my beef as well in a bit. And, I’m going to use some of the oil rendered from that sausage to get that beef started.

Brown the sausage until it’s cooked and then lay it over into another container lined with a paper towel to soak up the excess fat. I use a stand-by 10-inch Dutch oven to both keep the meat warm and keep the flies at bay.

Step 6: Brown the beef.

After you remove the sausage from the pot add the beef to the hot pot. Sear and caramelize both sides before breaking up the meat and browning the pound. Then, remove the beef and add it to the pot with the sausage.

Chef Tip: The video has a nifty way I blend the meats in a large patty-like shape and then brown the meat. You’ll have to check that out – it’s easier to show you than to explain it here.

Step 7: Remove the pot from the heat and start stacking the lasagna.

First, let’s inventory what we have:

1. Ground Beef and Sausage Mixture
2. 10-11 cups of the Ricotta Cheese Sauce Filling
3. 20 Noodles: We’ll need 5 noodles per layer.
4. About 2 cups of Shredded Cheese and some left-over Chopped Parsley

Word on the noodles:

In the video I am using 365 Whole Foods Market No-Boil Lasagne Noodles. A 16oz box of these 6.5 inch x 3.5 inch / 17 cm x 9 cm (rough measurement) has about 25 noodles. We’ll use 20 in our recipe.

I’ve had better luck with the Tuscanini brand Oven-Ready Flat Lasagna. A 17.6 ounce / 50 gram box of these 6.5 inch x 3.5 inch / 17 cm x 9 cm (rough measurement) has about 29-30 noodles.

We’ll only use 5 per layer and break those in half (I’ll tell you why in a bit). The pasta is pretty thin but very tough when dry.

There are five layers to this recipe. Layers two, three, and four are the same with layer one slightly different (I’ll explain). The fifth layer is our “left over layer.” I’ll explain that in a bit.

I don’t want the first layer to be pasta. Those noodles will likely stick without something between them and the hot cast iron.

Also, the rectangular pasta shapes will drive you nuts if you try to work them in there like that. Break them in half and use the broken squares to create a fan-like circle around the Dutch Oven. Use two halves to cover the center opening (you’ll see what I’m talking about).

Don’t break them like a stick on your knee. Use the edge of the Dutch oven lid for a better break. There will be pieces and shards that will remain. Just toss them into the pot in any of the layers and let them cook.

Putting this dish together seems cumbersome. And, it’ll look “messy” as you layer it out. Don’t worry. The cooking process of this meal will bring it together and…the cheese topping…it covers all “sins.”

Layer 1

Add two cups of cheese sauce to the bottom of the Dutch oven. This will keep the first layer of pasta from sticking to the bottom of the Dutch oven.

Then top with 10 pasta halves. The broke side will likely be rounded. Use that side against the wall of the Dutch oven (the video explains it better).

The next three layers are exactly the same. Sauce. Meat. Pasta.

Layer 2

Add two cups of sauce.

Add a third of the meat mixture

Then top with 10 pasta halves

Layer 3

Two more cups of cheese sauce

A third more meat mixture

And then 10 pasta halves

Layer 4

Again with 2 cups of cheese sauce

The last of the meat mixture

And the last 10 pasta halves

Layer 5

Now, pour over all the remaining cheese sauce for the last layer.

We’ll top this all with shredded cheese later. But not right now.

Step 8: Return the lid to the Dutch Oven and Set to bake at 350°F or 175°C

Place 16 briquettes on the top of the Dutch oven and 8 briquettes under the Dutch oven. Let it bake for 15 minutes.

Step 9: Turn the Dutch oven.

After the first 15-minutes, turn the Dutch oven. Turn the lid of the Dutch oven 1/3^rd of a turn in one direction and then the whole pot 1/3^rd of a turn in the other direction. Let it bake for another 15 minutes.

Step 10: Add the Shredded Cheese.

After 30 minutes total bake time, pull the Dutch oven from the fire. Remove the lid and set it aside somewhere secure.

Add the 2 cups of cheese to the top of your lasagna.

If you need more briquettes, now is a good time to add more to the bottom of the Dutch oven.

Return the lid to the pot and return to the fire. Add enough new hot briquettes to total 16 fresh briquettes to the top and 8 to the bottom.

Let the lasagna bake for another 15 minutes.

Step 11: Check the Temperature and for Doneness

You do not have to check the temperature. This recipe is palate ready at about 165°F / 75°C. It’s been cooking for 45 minutes, and everything is already cooked and safe to eat. However, I find that the palate isn’t ready for this meal until it’s warmed to 165°F / 75°C.

The other reason I check the temperature is to see if there is any resistance when I stick the probe in the food. If I “feel” the thermometer probe (or knife / fork) goes through the pasta easily, this “tells” me the recipe is done.

If you need to bake it longer, then bake it at 10 more minutes at a time and turn the pot each time.

Step 12: Remove from the heat, Garnish with Parsley, and EAT!

Once the cheese is all toasted and the meal is ready, remove the heat from the pot and garnish with some remaining chopped parsley. Serve with some sour cream and enjoy!

Instructions

Step 1: Prepare and Measure all of the Ingredients:

• Wash the Poblano Chilies
• Shred and have 3 cups of Colby Jack Cheese at the ready.
• Set out 8 Large Eggs
• Chop 1 Onion
• Dice or Mince 3-6 Cloves of Garlic
• Open and drain the Fire Roasted Tomatoes
• Open and drain the Olives
• In a bowl, add the white flour, corn flour (or corn meal), cumin, paprika, salt, and pepper
• Prepare 1-2 Tablespoon of Fresh Oregano (or 1-2 teaspoon of Dry Oregano) and Prepare 1-2 Tablespoon of Fresh Thyme (or 1-2 teaspoon of Dry Thyme) 
• Make sure your Mushrooms are Sliced and Ready
• Pull out the 2 Pounds of Ground Beef and have it at the Ready
• Measure out 1 cup of your Mexican lager beer

Step 2: Set a charcoal chimney full of briquettes to fire. This first cycle of briquettes are the ones we’ll use to fire-roast our chilies and sauté our beef and onions.

Step 3: Prepare the Egg Mixture

In the bowl, add the white flour, corn flour (or corn meal), cumin, paprika, salt, and pepper, add the herbs, and eight eggs. Blend very well to make sure all the ingredients are blended and there are no “flour bubbles” floating around.

Once the egg and all of the dry ingredients are blended, add the one cup of beer and mix in well.

Step 4: Blister and Roast the Pobalno Chilies.

Once the fire is hot and ready, add all the briquettes to a grill or fire pit with a grill. Top the grill’s grate with the poblano chilies. I usually use my hand to turn and position the chilies as they roast. We’re looking for a nice char on the skin. It’ll bubble and blister; that is PERFECT. Patience is the key here. They may end up looking burned but they are not (unless you actually burn them).

Just keep rotating the chilies to get all the sides of the chilies chard and roasted. This char will come off when we peel the chilies later. This process requires a bit of patience. We really want to take our time here and get a good roasted and smoky flavor. A good fire-roasted chili will peel easily and will also lay flat on top of our casserole when we add the fire-roasted chilies to the recipe.

Chef Tip: While roasting your Pobalno Chili, add a bit of barbecue wood or grill wood to the hot briquettes to give the chilies a smoky flavor. But, as anything: too much of a good thing ain’t good. Smoke-flavor is not like money; more smoke ain’t better.

Step 5: Create the Sweat Bag

An easy way to “sweat” the chilies is to use a gallon sized zipper bag. Insert a make-shift parchment paper bag or an actual paper bag into the zipper bag. The steam from the chilies will soften the skin and make them easier to peel.

Tear off a length of parchment paper twice as long at the zipper bag you are using. Fold the parchment paper in half and stick it in the zipper bag. Once the chilies are charred and blistered, place the chilies in this bag and zip up the bag. The hot chilies will steam and soften. The skins will come off easy, easy, easy.

Step 6: Set the Dutch Oven over the bed of HOT Charcoal Briquettes to Pre-Heat

After the chilies are bagged up, move the grill’s grate out of the way. Place your regular 12-inch camp cast iron Dutch oven over that bed of hot charcoal briquettes and let the pot preheat.

Once the pot is hot, add one of the two pounds of ground beef. Instead of breaking up the ground beef, sear and caramelize the meat in one piece; almost like a large hamburger patty. This will give the dish a better flavor (if you ask me). And…this will make it easier to get the ground beef out of the pot when it’s browned. It may not cook fully in the middle and that’s okay. We’ll be putting the casserole together later and the beef will cook just fine during the bake.

After the first pound of beef is browned, set it aside in a bowl and brown the second pound of ground beef. Set both aside for later.

Often, I will use this time to peel my chilies while browning the second pound of beef and while sauteing the onions and garlic.

While browning the second pound of ground beef, set 24-30 new briquettes to fire in the charcoal chimney. These are the briquettes we will bake the entire casserole with after we put everything together.

Step 7: Saute the Onions and the Garlic

You may need to add a bit of butter or oil to the pot if the pot seems too “dry” to saute the onions, garlic, and the mushrooms.

Check on your second batch of charcoal briquettes. You’ll need them in a moment. Is your ground beef ready to add back? What about your chilies? Are they peeled and ready to layer on the casserole?

Step 8: Add the Mushrooms and let them Cook a bit with the Onions and the Garlic.

While the mushrooms are softening up and cooking, make sure the chilies are peeled and the stems, placentas, and seeds are removed (you’ll never get all of the seeds out and that’s perfectly okay).

Also, make sure your ground beef is chopped and ready to add back to the pot.

Step 9: Return the Browned Ground Beef Back to the Dutch Oven

After adding the beef back to the Dutch oven, give everything a good mixing. Mix the ground beef in with the onions, garlic, and mushrooms. Smooth everything out flat and level.

THIS WILL BE THE LAST TIME YOU BLEND ANY OF THE INGREDIENTS. The rest of the ingredients will be layered. 

Step 10: Spread (rather sprinkle) the chunks of tomato and sliced olives over the ground beef mixture in the pot. 

Do not stir the tomato and olives in with the ground beef mixture.

Step 11: Spread 1 ½ Cups of shredded Colby Jack Cheese.

Spread 1 ½ Cups of shredded Colby Jack Cheese over the tomatoes and olives (over the ingredients in the pot). If you have already measured out three cups, just use ½ of the cheese you have prepared. 

Step 12: Cover the Entire Dish with the Peeled and Prepared Pobalano Chilies

It’s usually a puzzle but definitely not to be an over-thought process. Just lay them out as you like. No worries.

Step 13: Pour over the Egg/Beer Mixture

Before adding the liquid egg and beer mixture to the recipe, give it another good scrambling. Most of the bits of ingredients will have “sunk” to the bottom of the bowl. Mix it up once more and then pour the mixture evenly over the chilies and other ingredients.

Take care and go slowly; don’t “wash away” any of the layers you have created by pouring over too fast.

Step 14: Cover the Entire Dish with the Remaining Cheese

Evenly spread the cheese over the entire dish. It will not look very “pretty” at this point but that’s okay; it’ll pretty-up in a bit.

Step 15: Dust the Entire Dish with some Chili Powder

Use a nice chili powder of your choice to “dust” the top of the last layer of cheese on your casserole. Remember: more is not always better.

Step 16: Bake your Casserole for 30-45 Minutes and Until the Dish is Cooked

Cover the pot with the lid and remove it from the heat (what heat is remaining). Remove all of the current briquettes. They are likely spent at this point. 

Take the new batch of briquettes we started back in Step 4. Place eight briquettes in the pattern of your choice under the Dutch oven. Place sixteen briquettes on the top of the lid of the Dutch oven. 

Briquette Count Tip: I use the times-two guideline when I heat the Camp Cast Iron Dutch Oven. Take the diameter of the Dutch Oven and multiply it times two:

12-inches X 2 = 24

We need to bake the dish. Use 1/3rd of the briquettes under the Dutch Oven and 2/3rds on the lid of the Dutch Oven. This will give you about a 350°F / 175°C temperature.

Step 17: Bake for 15 Minutes then Turn the Pot

Turn the lid of the Dutch oven 1/3rd of a turn in one direction and then the whole pot 1/3rd of a turn in the other direction. Then, let the dish bake for another 15 minutes.

Step 18: After Baking for 30 Minutes, Check the Recipe for Doneness

Give the dish a peek. Is it done? I will likely be fully set and baked. Give it a test to see. You could use a thermometer. Casseroles with egg and meat should be baked until the internal temperature of your casserole reaches 165°F / 74°C.

NOTE: We put chili powder over our dish and this will give the cheese an extra toasty appearance. Don’t be “tricked” by thinking the dish is done by the “toastiness” of the top layer of the casserole. 

If the casserole is not done, then give the pot another turn like we did in Step 15, and bake for another 5-15 minutes more. 

ENJOY!

Instructions

This is a Pack-and-Go Recipe

You will not believe how easy this one is to make. The ingredients need to marinate for a day or two. And, that’s perfect. All the cutting, chopping, mincing, mixing, and stuff will all be done at home, packaged up in one zipper bag, and hauled to camp.

Pre-Prepare at Home:

Step 1: Trim your chicken thighs a bit. We need the skin, but we don’t need all that much skin.

Step 2: Roughly chop the prunes. You could leave them whole, but I don’t. I coarsely chop the prunes into smaller pieces.

Step 3: Place the 6 (+/-) chicken thighs into the gallon-sized zipper bag.

Step 4: Prepare the Marinade – Add to the zipper bag of chicken. The chopped prunes, olives, 12 ounces of beer, the capers with the liquid, minced garlic, oregano, and the salt. Basically, add everything but the oil and brown sugar to that zipper bag. Mix the ingredients well. Cover the chicken with the marinade.

You could prepare the marinade in a side bowl, mix, and then pour in the bag with the chicken. Or, you could just add each ingredient into the bag of chicken then mix around in the bag. It’s all good…either way.

Step 5: Let the chicken rest in the marinade for a day or two in the cooler, ice chest, or refrigerator. If you are keeping the chicken stored in a container with other non-meat items, consider double-bagging the chicken.

In Camp and Ready to Cook. This recipe will end up being baked. We’ll need at least 24 briquettes to bake this recipe in the 12-inch camp cast iron Dutch oven.

Step 6: Set 24-40 briquettes to fire. Set the cast iron Dutch oven near by to warm as the briquettes fire up.

Step 7: While the briquettes are heating up, remove the chicken from the marinade and set on a paper towel-lined tray or other clean surface with the skin side up.

Chef Tip: I suggest using a paper towel lining to let the excess moisture wick away from the bone side of the chicken. The brown sugar will be added to the skin side and do a good job “soaking” up any excess moisture.

Chef Tip: When you remove the chicken from the marinade, some of the prunes, garlic, and olives may piggy-back along. Some of these ingredients are okay. Don’t let too many tag along. We really only want the chicken in the pot while we are searing the chicken in the hot cast iron.

Step 8: Add about a teaspoon of brown sugar per piece of chicken but only on the skin side.

Step 9: Once the briquettes are done and ready, set the camp cast iron Dutch oven over a bed of hot charcoal briquettes and really heat that cast iron up to a wicked hot temperature.

Step 10: Add the oil to the pot and let it get very hot. You’ll see whips of smoke from the oil’s surface. Perfect. We need a hot pot that will sear that chicken very well. Six pieces of chicken to the 12-inch Dutch oven will really cool that pot down fast.

We need a really hot pot to get a good sear on so many pieces of chicken.

Step 11: Add the chicken to the pot skin side down. The brown sugar will likely have drawn some of the moisture from the chicken and have “stuck” to the chicken skin. Some of the sugar may fall off during transfer. Don’t worry about it; it’s okay.

You could sear in batches. Sear 3 pieces of the chicken on both sides and then the other three. I just do all six and let the broth steam off. If you find that your chicken “boiled” during your first attempt at this recipe, you may not have had the heat hot enough. No worries. It’ll still be delicious. But, next time consider searing in batches of three.

Step 12: Once the skin side is seared and browned, flip each piece over and sear the bone side of the chicken thighs. When both sides are browned, turn each piece skin-side-up.

Step 13: Once the chicken is seared and browned, remove the pot from the heat. Add the remaining marinade ingredients to the pot and over that chicken. Spread evenly over the chicken and between the pieces of chicken.

Step 14: Place the lid back on the pot and add 16-18 hot briquettes to the top. Place a ring of 8-10 hot briquettes to the bottom. Let the meal cook until the chicken reached 165°F / 75°C degrees at the bone and the juices flow clear.